Almond Crunch

Almond Crunch

107

"I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high."

Ingredients

2 h 20 m servings 317 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
  2. Line a jelly roll pan with foil.
  3. In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
  4. Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

107
  1. 133 Ratings

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Most helpful

This is superb. A couple of suggestions: (1) Add 1 teaspoon of salt to the mixture at the beginning - it cuts down on the sweetness; (2) When the mixture comes to a boil, reduce the heat one n...

Most helpful critical

I've made this recipe (3) times in the past week the results were interesting 1st time - wrong size pan, inaccurate candy thermometer and the plastic mixing spoon began to melt. 1st batch in th...

This is superb. A couple of suggestions: (1) Add 1 teaspoon of salt to the mixture at the beginning - it cuts down on the sweetness; (2) When the mixture comes to a boil, reduce the heat one n...

I love this recipe! Made 20 lbs this year as gifts. Couple of hints: * The new "Release Foil" is much easier to get off than regular. * I double the recipe (but just use 1 regular-size ba...

Almond crunch is fantastic, and very addictive! It is very easy to make and is delicious. One thing I would recommend is to extend the foil over at least two ends of the jelly roll pan before yo...

FANTASTIC!! This was my first attempt at making candy and it was so easy. I brought it to a party and all my friends LOVED it!! I enjoyed it so much I made a second batch just for myself. Tip: I...

Yum! This recipe has an addictive caramel-flavored crunch, and is an interesting alternative to peanut brittle. In fact, I like it better because it's crunchy without being too hard. To avoid bu...

Made this for Christmas and everyone loved it. I made it twice and found that 300 degrees was a bit too much in the heavy pot I used. The second time I made it I cooked to only 295 degrees and...

I've made this recipe (3) times in the past week the results were interesting 1st time - wrong size pan, inaccurate candy thermometer and the plastic mixing spoon began to melt. 1st batch in th...

Very good and easy. Read the other reviews and heating the jelly roll pan was a great idea. Spread quickly with a pan-sprayed spoon. Just a thinner toffee I think makes a better candy. I also st...

Incredible! My husband loves it so much that he had me make gifts of it for 15 people at work for Christmas! The only thing I would change about the original recipe is to stir the mixture fr...